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Savory Sweet Potato Bread Pudding

This recipe creates a rich and savory sweet potato bread pudding, blending roasted sweet potatoes, crispy bacon, sautéed spinach, and French bread cubes in a creamy Parmesan custard. It's baked until golden and set, offering a comforting and flavorful dish perfect for brunch or a unique side.
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Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine british
Servings 8 people
Calories 4198.1 kcal

Equipment

  • 1 Large Roasting Pan or Sheet Pan For roasting sweet potatoes and cooking bacon
  • 1 Large Skillet For cooking bacon, sautéing onion and spinach
  • 1 9x13 inch Baking Dish For assembling and baking the bread pudding
  • 1 Large Mixing Bowl For whisking the custard mixture
  • 1 Whisk For combining the custard ingredients

Ingredients
  

Main

  • 2 1/2 pounds sweet potatoes peeled and cut into 1 1/2- to 2-inch cubes
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 8 thick-cut bacon slices
  • 1/2 cup chopped sweet onion
  • 1 5-oz. pkg. baby spinach
  • 1 8-oz. French bread loaf, cut into 1-inch cubes
  • 6 large eggs
  • 2 1/2 cups half-and-half
  • 2 ounces Parmesan cheese grated (about 1/2 cup)

Instructions
 

  • Preheat oven to 400°F (200°C). Toss peeled and cubed sweet potatoes with olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
  • Roast sweet potatoes for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through. Remove and set aside. Reduce oven temperature to 350°F (175°C).
  • While sweet potatoes roast, cook bacon in a large skillet over medium heat until crispy. Remove bacon, drain excess fat (reserving about 1 tablespoon), and crumble once cool.
  • Add chopped sweet onion to the reserved bacon fat in the skillet. Sauté over medium heat until softened, about 5-7 minutes.
  • Stir in baby spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
  • In a 13x9-inch baking dish, combine roasted sweet potatoes, crumbled bacon, sautéed onion and spinach mixture, and French bread cubes.
  • In a large bowl, whisk together eggs, half-and-half, remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, and grated Parmesan cheese until well combined.
  • Pour the egg mixture evenly over the bread and vegetable mixture in the baking dish, gently pressing down to ensure all bread cubes are thoroughly saturated. Let stand for 20-30 minutes to allow the bread to soak up the custard.
  • Bake for 50-60 minutes, or until the pudding is set, golden brown, and a knife inserted into the center comes out clean.
  • Let the bread pudding rest for 10-15 minutes before serving to allow it to firm up slightly.

Notes

For optimal flavor, ensure the sweet potatoes are properly caramelized during roasting; this brings out their natural sweetness. Rendered bacon fat is a secret weapon here – use it to sauté your onions for an added layer of savory depth. Stale or day-old French bread is ideal as it absorbs the custard more effectively, preventing a soggy pudding. If using fresh bread, a quick toast in the oven can achieve a similar effect. When assembling, allow sufficient soaking time for the bread cubes in the egg and half-and-half mixture; this guarantees a uniformly tender texture throughout. Consider garnishing with fresh chives or a dash of smoked paprika for an elevated presentation and a subtle flavor kick.